The Taste We Abandoned: Why Britain's Aversion to Bitterness Is Making Us Unwell
Of the six tastes recognised in Ayurvedic nutritional science, bitter is the one that modern British food culture has most systematically eliminated. Yet this is precisely the taste that the liver craves, that the gut requires for healthy bile production, and that the immune system depends upon for its first line of defence. Reclaiming bitterness — from the plate, the herb garden, and the apothecary — may be one of the most straightforward dietary interventions available to us.